It's an invasive species, so it's very important to keep it under control.

Almost 300 comments so far.

http://news.yahoo.com/scuba-divers-l...060019757.html

By Kerry Sheridan

Excerpt:

....After the derby off the Florida Keys, a seaside party ensues. Reggae
music plays, and prizes of cash, stuffed toy lionfish and jars of liquor
are handed out to the winners.

Akins, who has co-authored a lionfish cookbook, demonstrates for a small
crowd how to clean the fish, cut off the spikes, and slice filets.

Volunteer chefs make samples of ceviche and fried lionfish for the crowd.

"It is a really light, flaky fish," says Michelle Dickerson, a diver
from Texas. "It tasted really good."...


Lenona.

More on how to cook them:

https://www.google.com/search?q=lion...a&channel=fflb


Lenona.

From one article:

....The second question we most often get about eating lionfish is, "What
does lionfish taste like?" We've prepared an entire article about
what lionfish tastes like but, in short, I like to sum it up this way:

Lionfish is a white flaky fish, firmer in texture than halibut, no "red
line" with a flavor profile somewhere between a thin grouper fillet and
mahi mahi (dolphinfish or dorado depending upon where you live) with a
touch of butteriness.

Others, of course, have their own descriptions but I've not come across
anyone that otherwise likes to eat white fish who doesn't like eating
lionfish, too!

It's certainly better than tilapia (BLECH!)...


Lenona.